Mint invigorates roasted root vegetables like potatoes, carrots, leeks, and celery root, which is also known as celeriac, in this colorful side dish.
Ingredients
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3 russet potatoes (2 pounds total), scrubbed, quartered lengthwise, and cut crosswise into 1 ½-inch pieces
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1 large celery root (1 ½ pounds), peeled and cut into 1-inch pieces
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1 bunch carrots (7 medium), peeled and cut on the bias into 3-inch pieces
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3 large leeks (2 pounds total), white and pale-green parts cut crosswise into 1 ½-inch rounds, washed well, and drained
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¼ cup extra-virgin olive oil
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Coarse salt and freshly ground pepper
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2 tablespoons white-wine vinegar
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⅓ cup lightly packed fresh mint leaves and small sprigs, for serving
Directions
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Preheat oven to 375 degrees with racks in upper and lower thirds. On a rimmed baking sheet, toss vegetables with oil. Season with salt and pepper. Transfer half of vegetables to another rimmed baking sheet. Spread vegetables in a single layer.
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Roast, rotating baking sheets from top to bottom and front to back halfway through, until vegetables are tender and golden brown in spots, 50 to 60 minutes. Transfer to a platter and toss with vinegar. Sprinkle with mint and serve.